Rice flour noodles, but home-made. Actually, not having a clue how could not be a mixture made of rice flour, I used half rice flour and half flour 00, but soon I'll try to use only one of rice. The mixture turned white, smooth and slightly perfumed. Is, for a nice dinner in an Oriental style, I decided to dress these tagliatelle with crisp vegetables, wok sautéed with chilli and soy sauce, but strictly in extra virgin olive oil.
Ingredients for 4 people:
for the dough
- 100 grams of rice flour
- 100 grams of flour 00
- a pinch of salt
- hot water as required
for the dressing
- a handful of fresh spinach
- a carrot
- a handful of green beans
- a pepper
- a leek
- half an onion
- grated lemon rind as required
- extra virgin olive oil as required
- 6 tablespoons soy sauce (I use that low in salt)
- salt to taste
- a chili pepper
First prepare the pasta: put on a pastry Board the two types of flour and a pinch of salt and add to flour hot water flush, hand knitting, until you have a dough elastic, soft and smooth (I used approximately 150 milllilitri of water). Wrap the dough in plastic wrap and let rest for at least half an hour. Then roll out the dough with a rolling pin on a floured, thin but not too much and using caution, because it is quite brittle and could tear. Then, roll the dough over itself and cut with a knife about half a centimetre thick noodles. Set them aside on a lightly floured surface.
Wash the spinach, clean the carrot, the green beans, Leek and sweet pepper. Finely chop, julienne, carrot and bell pepper and leeks into small pieces (preferably with a bevel, more ' Eastern Europe ') and string beans. Thinly slice the onion and chilli (you choose whether or not to remove the seeds as you like spicy). Heat the wok over heat and, just to hot wok, Add the oil that so permeate the better sides of Pan. Add the soy sauce, the onion, the chili, the leek, the carrot and the green beans and toss for a few minutes, stirring until well browned. Add the bell pepper and sauté it for two minutes and, fire off, Spinach: simply heat to blanch. Salt vegetables, I have to stay crisp and brilliant color.
Boil the pasta in salted water: 2 minutes are sufficient, but always remember to taste. While the pasta is cooking, reheat the wok with vegetables and, When it is sizzling, combine well drained pasta and blow it by adding, If it serves, Another little’ soy sauce. Serve immediately.
THE PAIRING: With this rich dish of vegetables and delicate flavours we recommend a beer equally delicate scents. We chose “Fedora“, Lager brewery special 26 Black, in Tuscany, which is characterized by hints of malt, aromas of ripe apricot and a slightly bitter aftertaste.